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Wednesday, September 8, 2010

Spicing up the season

Before I post today, I want to give a shout to my new friend, Brandi, over at THE WELL BLESSED WOMAN. She recently posted a recipe for pumpkin muffins that I'm dying to try. You can find it HERE. I mentioned to her that my recipe only has 2 ingredients, and she asked what they were. She is thus the inspiration for today's post. So let's go retro today, shall we?

I'm going to bring over a post from my former blog, as it's the perfect lead-in to the changes we're beginning to see in the seasons here in the midwest. The leaves are just now beginning to hint of their pending brilliant fall color show. And while it has been the most humid summer of my life here in the midwest as well, cooler nights and lower temps are now creeping in.

So what could be better than to surprise your family with one of the most beloved of all fall flavors, pumpkin! I am about to provide you with the easiest recipe you'll ever encounter for making pumpkin muffins. And you're going to be addicted to them once you've tried them, because you'll know, like I know, that it will take you all of 5 minutes' effort to unleash spicey scented lovliness all through your house. And you'll be able to please your family with warm pumpkin muffins, fresh from the oven, in a snap.

There is just one little catch, however. There hasn't been any pumpkin on store shelves since the holidays last year.
That's right. There has been a pumpkin shortage.
We normally make these muffins at least once a month. We haven't made them since, oh, January???,....due to the pumpkin shortage.

But it's my hope that you might tuck this recipe away and keep an eye out for pumpkin to return to the shelves soon, due to the approaching Thanksgiving holiday. When you find it, you just might want to buy extra cans.
Because I'm fairly sure you'll be making these again once you try them. ;)
Without further ado, my retro post about pumpkin muffins. Enjoy!

1 box spice cake mix
1 regular sized can pumpkin (not pumpkin pie filling).

Mix above ingredients together to make a very thick "batter." After well mixed, allow batter to sit for about 5 minutes to ensure that dry ingredients are thoroughly moistened. Fill greased or Pam-sprayed muffin tins 2/3 full using two spoons and bake according to the muffin baking time on the cake mix box. It really is that simple and....YUM!
Yield: 15

Live wise in Him!


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  1. Wow! Who knew it could be so easy?! I'll have to give these a try when I'm short on time. I'm going to the store today, so I'll have to see if there is any pumpkin on the shelf.

    Thanks for the shout out! :0)

    Hope your day is wonderful!

  2. That is a very easy recipe and one I can do! LOL Thanks for stopping by my blog! Yes, the bad day is over and we are on to a new day and the rest of the week! Thanks for the encouragement!

  3. Yum, sounds delish. I heard there was a pumpkin shortage, but here on Long Island the shelves were full last year.

  4. That sounds SOOO easy - I can't wait to try it! Thank you!


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